Memories of growing up, in Kharagpur in West Bengal are filled with images of festivals and celebrations and more importantly, the food that (to us at least) was the highlight of each such day. Every festival meant a traditional meal prepared by my mother with devotion and culinary expertise, and very often, new clothes as well as the freedom to run around the house with friends, playing and getting in everyone’s way. The Tamil New Year’s day or Puthandu, was no exception. Apart from the Neer mor and panakam which we drank by the gallon, one of the special dishes for the banana leaf meal at mid day was the Raw Mango pachadi.
Made from green mangoes plucked from a tree in our garden (and now of course from the supermarket), dark jaggery, chillies and turmeric powder, the raw mango pachadi or stew was flavoured by fresh neem flowers, fried to a crisp in homemade ghee.